Grilled Cornish Game Hens

These Cornish Game Hens are marinated in a blend of apple cider vinegar, Dijon mustard, smoked paprika, and other spices, then grilled until they are perfectly juicy and tender. It’s the perfect quick and easy grilling recipe!

This recipe was originally posted in December 2016. It has been updated for photos and content.

These grilled Cornish Game Hens are super moist and flavorful, with perfectly crispy, browned skin. With an overnight marinade, these Cornish hens pack a punch of tangy flavor and are just perfection on the grill!

I don’t know about you guys, but I love having my own personal piece of meat or poultry to eat during grilling season. That’s what I love about these birds – You marinate them, grill them, then just dig right on in to your own personal hen!

No fighting over skin, white meat or dark meat. It’s ALL yours. And I totally eat these guys with my hands. I’ll be honest, I don’t even try for a fork and knife first. It’s hands all the way!

Plus, they cook up in about 20 minutes, making them soooo easy to make. And who doesn’t just love easy stuff? I wish more things in life were as easy as these Cornish game hens!

What is a Cornish Game Hen?

It is not a game bird, nor is it a hen by definition (can be male or female).

They are chickens that grow large breasts very quickly, in fewer than 5 weeks, enabling them to be slaughtered earlier. That is how we get the small, personal sized bird we are all used to seeing at the dinner table.

How to Spatchcock a Cornish Hen

Spatchcocking a Cornish hen is just a fancy word for removing the spine and butterflying so the bird lays flat. A flat bird is a lot easier to grill than a whole bird.

I use a pair of sharp kitchen shears(affiliate link) to remove the backbone. The backbone is that little triangle piece at the bottom of the bird in the photo. The backbone is about 1-2″ wide. Just use the scissors and cut down both sides of the backbone, all the way to the end (butt) of the bird. Discard the backbone or save it for making broth later.

Why This Recipe Works

Spatchcocking the Cornish hens makes them easy to grill, and also allows the marinade to soak into the meat for the most amazing flavor.

Using a vinegar based marinade helps to tenderize the bird and keeps it juicy while grilling.

Using an instant read thermometer helps to ensure your bird is cooked to perfection.

How to Make Cornish Game Hens

Place the Cornish hens in a zip lock bag (after they have been spatchcocked).

Combine the marinade ingredients in a bowl and mix well. Pour the contents into the zip lock bag with the hens and close tightly. Shake the bag to ensure the marinade is distributed evenly and let sit overnight (18-24 hours) in the fridge.

Heat the grill to about 450 degrees and cook the birds for about 12 minutes on each side, or until they reach an internal temperature of 165 degrees. Remove and let sit for about 10 minutes before serving.

Expert Tips

Use a digital thermometer when testing to see if the hens are done. They should be at 165 degrees when done. I like the MK4 from Thermoworks – it is always super accurate and easy to use. (affiliate link)

Marinade the hens for at least 18-24 hours for the best results. The less you marinade, the less flavorful the meat will be.

Save the removed backbone in a zip lock bag to make broth in the future. I collect all poultry and veggie scraps in a bag until I have enough to make a broth. Learn how to make Chicken Bone Broth.

More Cornish Game Hen Recipes:

Did you make these Cornish Game Hens? Leave a comment below and let me know how it turned out!

Grilled Cornish game Hens

These Cornish Game Hens are marinated in a blend of apple cider vinegar, Dijon mustard, smoked paprika, and other spices, then grilled until they are perfectly juicy and tender. It's the perfect quick and easy grilling recipe!

Instructions

Combine all other ingredients in a bowl and mix well. Pour the contents into the zip lock bag with the hens and close tightly. Shake the bag to ensure the marinade is distributed evenly and let sit overnight (18-24 hours) in the fridge.

Heat the grill to about 450 degrees and cook the birds for about 12 minutes on each side, or until they reach an internal temperature of 165 degrees. Remove and let sit for about 10 minutes before serving.

Expert Tips:

Use a digital thermometer when testing to see if the hens are done. They should be at 165 degrees when done.

Marinade the hens for at least 18-24 hours for the best results. The less you marinade, the less flavorful the meat will be.

Save the removed backbone in a zip lock bag to make broth in the future. I collect all poultry and veggie scraps in a bag until I have enough to make a broth. Learn how to make Chicken Bone Broth.

This is the first time I heard about putting it in a bag to distribute the ingredients. Usually I just leave it in the bowl for a while and spread it evenly. Thanks Danielle. It actually looks more fun your way haha!

Oh my gosh, my mother LOVED grilled cornish game hens!! She used to make them and feel ‘fancy’ and she would ALWAYS mess up and call them ‘gamish corn hens’. I will be saving your recipe and making it in her honor to remember her on her birthday this year 🙂

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Hi there. I’m Danielle and I love food. Here you’ll find easy-to-make recipes using ingredients from cuisines all around the world. More…

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